Slow Cooker Green Chile Pork Stew

So, we launched the new year with, among other things, a new recipe.  We made some beef stew recently, but I was still in a stew mood and wanted to try something different.  I happened to see a recipe on allrecipes.com that got me thinking about a pork and green chile stew, and I used that as my starting point.  The recipe I started with looked essentially sound, but I knew that certain touches - like browning the meat beforehand and adding some tomato paste - would make it more flavorful.  I also decided to toss in a Serrano chile for some extra heat.   The beans are completely my own touch; I know from previous recipes that cannelloni beans go well with both pork and chiles, so they seemed a good touch here.

The results were good:  a flavorful, satisfying stew with tender pork and a subtle sort of heat.  Definitely a good thing for a winter day.  

Some small notes.  As always, I used my mortar and pestle to grind up some cumin seeds, rather than using pre-ground cumin, because the pre-ground stuff loses a lot of the flavor.  I also cooked it in oil before adding the vegetables.   This touch tends to increase the impact of spices.

Also, I initially chopped the sweet potato into 1/2" chunks, and as a result, they all but entirely disintegrated by the time the stew was done cooking.  Next time I'll use 1-inch chunks of sweet potato. and that's what the recipe below calls for. 

Slow Cooker Green Chile Pork Stew

2 tablespoons canola or vegetable oil

2 ½ lbs boneless pork loin, cut into ¾” cubes

1 teaspoon freshly-ground black pepper

½ teaspoon salt

2 teaspoons ground cumin

1 medium yellow onion, finely chopped

1 Serrano chile (seeds removed), diced

6 cloves garlic, minced

1 tablespoon tomato paste

2 cans(7 oz) diced green chiles

1 can (14.5 oz) diced tomatoes

¼ cup low-sodium chicken broth

1 large sweet potato, peeled and diced into 1” pieces

1 tablespoon chopped fresh oregano

2 cans (15 oz.)  cannelloni (white kidney) beans, drained

Shredded cheddar and Monterey jack cheese.

Heat one tablespoon of oil in a Dutch oven over medium-high heat until shimmering.  Dry half of the pork cubes with paper towels, sprinkle with salt and pepper and add to the Dutch oven once the oil is heated.  Cook, stirring occasionally, until the pork is browned on all sides.  Transfer the cooked pork to the slow cooker, then repeat with the remaining pork.  Do not wash the Dutch oven.  Reduce heat to medium.

Add the remaining tablespoon of oil to the Dutch oven and heat it until shimmering.  Add the cumin and cook, stirring, for 1 minute.  Add the onion and Serrano chili and cook, stirring occasionally, until the onion is clear and tender.  Add garlic and tomato paste and cook, stirring constantly, 1 minute.  Add the canned green chiles and the diced tomatoes, stir and simmer, stirring occasionally, until the liquid has thickened.   Add the chicken broth, stir and use the edge of a spoon to loosen any fond from the sides and bottom of the Dutch oven.  Transfer the contents of the Dutch oven to the slow cooker.   

Add the sweet potato and oregano to the pork mixture.  Stir, cover and cook on high 5-6 hours.  Stir in the cannellini beans.  Cover, cook for 10-15 minutes.  Serve topped with shredded cheese.

Cajun Macaroni and Cheese

Hello! 

The weather has been running hot and cold here.  Literally!  I guiltily turned the central air on last week when the house just didn't cool down enough for our preferred sleeping temperature. 

After sleeping for 10 years above an uninsulated front porch (the "summer porch" a lot of older homes had, which is basically a room that's almost all windows, so you can catch a breeze in the summer heat), we REALLY have come to like a cold room.  This is definitely not the usual November weather- some days have been in the high 60's, and today is a much colder 34.

During one of the cold days, Jeffrey decided to write up a recipe we've been enjoying for a year or so. This is his own recipe, arrived at through trial and error.  Every batch was just a little bit better!

Cajun Macaroni and Cheese is definitely not an inexpensive comfort food because of all the cheese, but the taste is so good that every time I bring a container for lunch, someone in my office comments on how good is smells.  It tastes even better!

And as usual, we make massive amounts, because even with all the cheese, this recipe freezes very well.  If you're going to go to all the trouble of putting this together, you might as well be able to enjoy your hard work for awhile!

-Juli

Cajun Macaroni and Cheese

yield = 14-16 servings

Topping:

5 -6 slices fresh bread

1 cup grated fresh Parmigiano-Reggiano cheese

4 tablespoons minced parsley

½ teaspoon freshly-ground black pepper

½ teaspoon Hungarian sweet paprika

¼ teaspoon sea salt

4 tablespoons melted unsalted butter

1 tablespoon unsalted butter

24 ounces Andouille sausage, sliced

1 large onion, minced

2 teaspoons minced garlic

2 pounds elbow macaroni

Sauce:

6 tablespoons unsalted butter

¾ cup unbleached all-purpose flour, divided

6 cups milk, divided

1 pound sharp cheddar cheese, shredded

8 ounces gruyere cheese, shredded

1 pound American cheese, shredded

1 tbsp Worcestershire sauce

1 teaspoon mustard powder

1 tsp sweet Hungarian paprika

¾ teaspoon cayenne pepper

¾ teaspoon freshly-ground black pepper

½ teaspoon salt (or to taste)

Directions:

Prepare two 9x13 casserole dishes by spraying with nonstick cooking spray.

Topping:

Process bread into unevenly-sized crumbs.    Combine bread crumbs, Parmigiano-Reggiano, parsley, black pepper, paprika and salt in a medium mixing bowl.  Pour the melted butter on top of the bread crumb mixture and stir to combine.  Set aside.

Melt 1 tbsp butter in a Dutch oven over medium heat.  Add sliced Andouille sausage and onion and cook, stirring frequently, until the sausage is lightly browned and the onion is translucent (5-6 minutes).  Add garlic and cook for 1 minute, stirring constantly.  Remove from heat.  Transfer sausage mixture to a bowl, cover and set aside.

 

Start water boiling and prepare the macaroni according to package directions.  Preheat oven to 375 degrees.

Sauce:

Start at about the same time you start the water boiling for the macaroni.

In the same Dutch oven used to cook the sausage and onions, melt 6 tablespoons butter over medium heat.  When the butter is bubbling, add ¼ cup of the flour and whisk to combine.  Whisk in the rest of the flour, ¼ cup at a time, to make a roux.   Whisk in one cup of milk and whisk until smooth.  Whisking constantly, add two more cups of milk, one cup at a time, until smooth.   Cook until slightly thickened (about 2 minutes), then add the final 3 cups of milk and cook, whisking constantly, until the sauce starts to thicken (about 10 minutes). 

Reduce heat to medium-low, then add the grated cheddar and gruyere cheeses 1 cup at a time, whisking until smooth before adding the next cup.  Repeat until all of the cheddar and gruyere are incorporated into the sauce, then repeat with the American cheese.  Whisk in the Worcestershire sauce, mustard powder, paprika, cayenne, black pepper and salt.   Remove from heat.

Assembly:

Drain the macaroni.    Divide the macaroni and the sausage mixture evenly between the two casserole dishes,  add half of the sauce into each casserole, then stir to combine.  Sprinkle half of the topping mixture over each casserole, then transfer to the preheated oven.

Cook for 35 minutes, rotating the casserole dishes once during cooking.  Remove from the oven and let cool 10 minutes.  Serve.  

We like to package the leftovers into sandwich-sized freezer-safe containers.  This size is good for an individual work-day lunch.  Microwave and enjoy!

Excellent Easy Pizza Sauce

In the past several months, I've been making a fair amount of pizza, and trying out a lot of recipes in doing so.   The various cooking magazines to which we subscribe have featured some pretty good pizza recipes in the past year.  For example, the March 2012 issue of Bon Appetit featured a pretty good recipe.  The one I've been using the most, though, and the one I consider the best, is the pizza dough recipe from the April/May issue of Fine Cooking.  That recipe, for Make-Ahead Pizza Dough, was featured in the article "Pizza Your Way, Any Day," and is also at this link.  This recipe makes for fool-proof dough that lasts for days in the refrigerator and makes for as many as eight pizzas, depending on how thick a crust you want.  We prefer the cracker-thin crust option, though the photos with this post show one with a slightly thicker crust.

I go pretty simple for toppings, for the most part.  Sliced grape tomatoes, a crimini and shitake mushrooms and a mix of cheeses (mozzarella, gruyere and Parmesan, most of the time), plus some chopped, fresh basil and oregano.  Occasionally we'll toss on some arugula as well.

Good pizza requires good sauce, though, so I've been experimenting with sauce recipes and developed one we really like.


Easy Pizza Sauce

yield = 2 cups pizza sauce

1 can (28 oz) whole, peeled plum tomatoes (I use Hunts)
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon sea salt

Pulse the tomatoes in a blender or food processor until smooth.

Add the olive oil to a 3-quart saucepan and heat until shimmering.  Add the garlic and pepper flakes and cook 1 minute. Add the tomato, pepper and salt, stir thoroughly and bring to a boil.  Reduce to a simmer and cook, stirring occasionally, for about 40 minutes, by which time the sauce should have thickened and reduced to about 2 cups.

This sauce refrigerates in an airtight container for about 5 days.

Soup for Christmas Eve

Yesterday (Christmas Eve), I was really in the mood for my Mom and Dad's Italian Vegetable Supper Soup.  I thought it would be the perfect light dinner to have after playing for the 6 PM service at church.

I went to our new neighborhood HyVee, and man, were people ever grouchy.  Not the clerks, mind you- just the customers!  And every employee I interacted with commented how grinchy people had been all day long.  So, I went out of my way to be pleasant, even when there wasn't garlic bread or Graziano's sausage left.  I just bought some French bread, and we garlicked it ourselves.  I also bought Hyvee's in-house Italian sausage.  Christmas was not ruined.  Heh.

I left Jeffrey cooking as I went to church, but he unintentionally didn't quite follow the recipe.  And now a new classic is born!  It's kind of like Jonas Salk discovering the cure for penicillen by accident.  But in our case, without the mold.  Serendipity!

Jeffrey's Italian Vegetable and Bean Soup
yield = 6-8 servings 

1                package (1 pound) soup bean mix
1                pound lean ground beef
1                tablespoon olive oil
1                large white onion, finely chopped
1                cup peeled, diced carrots
1                cup diced celery
2                cloves garlic, chopped
1/2             teaspoon dried basil
1/2             teaspoon freshly-ground black pepper
1/2             teaspoon dried marjoram
1/2             teaspoon dried oregano
1/2             teaspoon thyme
1/2             teaspoon table salt
1/4             teaspoon crushed red pepper flakes 
8                cups chicken broth or stock
1                medium unpeeled zucchini, chopped
1/2             cup small shell pasta


1.  Bring 6 cups of water to a boil.  Add beans, cook 2 minutes, then cover and remove from heat.  Let the beans sit for 1 hour, then drain.


2.  Brown and drain the ground beef.  Set aside.  Add olive oil to a large skillet over medium heat.  When shimmering, add the onion, carrots and celery and cook until the vegetables have softened and started to lightly brown (about 10 minutes).  Add garlic, spices, and seasonings and cook, stirring, 1 minute.  Remove from heat. 

3.  Add chicken broth or stock to a large pot.  Add drained beans, cooked vegetables, and ground beef.  Bring to a boil, then reduce to a simmer and cook 1 hour.  Stir in zucchini and pasta and cook an additional 15 minutes.  Serve with warm, crusty bread and enjoy.

Notes:  This is a great, thick, chunky soup.  If you want to make it brothier, we won't tell.  We like it chunky, but to each his own. :)

Chewy Granola Bars

Awhile back, I wrote about my experience with another blogger's recipe for Peanut Butter Chocolate Chip Granola Bars.  As I noted at the time, I wasn't entirely satisfied with those bars, but my coworkers raved about them, so I planned to eventually tinker with that recipe, to make it more to my liking. 

Well, that eventually happened this past weekend.

When I made the original recipe, I didn't think the result tasted very much like a granola bar, and I was displeased with how much the bars crumbled when I cut them into individual servings.  I resolved to make some changes to the recipe that would provide a bit more flavor and hopefully bind the bars together better.  Toward this goal, I added a bit of molasses and some chopped-up dried fruit (cherries and apples), thinking the stickiness of the molasses and the dried cherries might help the bars hold together.

I think I achieved the first goal - I am much happier with the flavor of these ones than I was the first batch, though Juli still isn't too thrilled by them.  I was less successful in regard to the second goal.  These ones didn't crumble quite so much as did the ones made with the original recipe, but as you can see in the picture above, they were still pretty crumbly.  More than I'd prefer.  So, progress, but not quite all the way there.

I'm happier with this recipe, but I think it still needs some work.   If any of our readers has any ideas how to make the bars hold together better, I'd be quite interested in hearing from you.

Chewy Granola Bars

1          cup chunky peanut butter
1/4       cup honey
1/4       cup maple syrup (not pancake syrup)
2          tablespoons molasses
1          teaspoon vanilla extract
2 1/2   cups old-fashioned oats
1         cup mini semi-sweet chocolate chips
1/2      cup dry roasted peanuts
1/2      cup Rice Krispies or similar cereal
1/2      cup shredded coconut
2         tablespoons dried apples, finely chopped
2         tablespoons dried cherries, finely chopped

Prepare a 8"x8" baking dish by lining it with aluminum foil and spraying the foil with nonstick cooking spray.  Set aside.  Preheat oven to 350 degrees.

   
In a large bowl, whisk together the peanut butter, honey, maple syrup. molasses and vanilla extract.  Stir in the oats to completely cover them with the liquid mixture, then add in the chocolate chips, peanuts, Rice Krispies, coconut and dried fruit.  Stir to mix thoroughly. 

Pour the mixture into the baking dish and press it into the dish tightly and evenly.  Bake for 35 minutes, then remove from oven.  Let cool completely in the pan before inverting and cutting into bars.

Chicken and Vegetable Stew with Rosemary Dumplings

Last night I made something a little different.  I got the idea from the 125th Anniversary edition of The Good Housekeeping Cookbook.  They had a recipe in there for Chicken with Rosemary Dumplings.  I used that recipe for a starting point to make a version of my own.

The result was a thick, hearty stew full of vegetables and bits of chicken, served along with wonderfully flavorful dumplings.  The entire dish had a rich chicken flavor.  With Juli and me working together, this dish didn't take too long to make, and even if it had taken a lot more time, it would have been worth the effort.

Try it.  I'm pretty sure you'll be pleased.

Chicken and Vegetable Stew with Rosemary Dumplings

yield = 5-6 servings

3           tablespoons vegetable or canola oil, divided
5           pounds boneless, skinless chicken breasts, cut into bite-
                size pieces
8           ounces cremini mushrooms, trimmed and quartered
1           teaspoon freshly-ground black pepper
1           teaspoon salt
4           large carrots, peeled and sliced thin
2           large stalks celery, finely chopped
1           large onion, finely chopped
1           cup + 2 tablespoons all-purpose flour
2           teaspoons baking powder
1 1/2     teaspoon chopped fresh rosemary
1           large egg
1 1/2     cups milk
2 1/2     cups low-sodium chicken broth
1 1/4     cups water
2           cups frozen peas

Heat 1 tablespoon oil in a Dutch oven over medium-high heat until very hot.  Add half of the chicken pieces.1/4 teaspoon pepper and 1/8 teaspoon salt and cook, stirring often, until golden-brown.  Remove chicken to a bowl.  Repeat with the remaining chicken.

Add remaining 1 tablespoon oil to drippings in the Dutch oven.   Add mushrooms, carrots, celery and onion and cook, stirring frequently, until vegetables are golden brown and tender, about 10 minutes.

While the vegetables are cooking, prepare the dumplings.   In a small bowl, combine 1 cup flour, baking powder, rosemary and 1/2 teaspoon salt. In another bowl, beat together egg and 1/2 cup milk.  Stir egg mixture into flour mixture until just blended.

Return chicken to Dutch oven.  Add chicken broth, water, remaining 1/2 teaspoon pepper and 1/4 teaspoon salt.  Increase heat to high and bring to a boil.   Drop tablespoons of the dumpling mixture on top of chicken and vegetables to make dumplings.  Reduce heat, cover and simmer 15 minutes.

Remove dumplings, chicken and vegetables to a serving bowl; keep warm.  In a cup, blend remaining 2 tablespoons flour with remaining 1 cup milk until smooth. Stir into the broth remaining in the Dutch oven.  Heat to boiling and let boil 1 minute or until slightly thickened.  Stir in peas and heat through (3 minutes). 

Add individual servings of chicken, vegetables and dumplings to bowls.  Ladle sauce over each serving and serve.

 

Black Bean and Butternut Squash Chili

All in all, I rather like fall.  You can still grill outside pretty comfortably a good bit of the time, and it is cool enough that cooking will make your house more comfortable, not less so.   It's a great time of the year to start doing more baking and making hot soups, stews and chili.  Today's recipe is one example.

This chili doesn't include any meat.  Instead, it's based on one of the best fall vegetables, butternut squash.  This is just the thing to warm up a cool autumn day or evening.  It's rich, flavorful and hearty enough that you won't miss the meat.  Plus, it's easy to make.  It does take a fair amount of time to cook, but most of that time is spent with the pot simmering on the stove, which means you can spend most of the time doing something else - baking, perhaps, or even something outside the kitchen! - other than occasionally stirring. 

Black Bean and Butternut Squash Chili

yield = 8-10 servings

2             tablespoons extra-virgin olive oil
2             large onions, chopped
3             hot chili peppers (cayenne or serrano), minced
2             tablespoons minced garlic
2             tablespoon2 hot chili powder
1             tablespoon ancho chili powder
1             tablespoon ground coriander
1             tablespoon dried Mexican oregano, crushed
1/2          teaspoon ground cumin
8             cups low-sodium chicken broth
2             cups water
2             cans (14.5 ounce) fire-roasted tomatoes
1             pound dried black beans, rinsed
1             tablespoon (packed) light brown sugar
1             butternut squash (2-3 lbs), peeled, seeded and
                   diced
1/2          cup quick-cooking bulgar
1 1/4       teaspoon table salt
1             teaspoon freshly-ground black pepper (to taste)
               sour cream and grated cheddar cheese,
                    as toppings

Heat oil in a large Dutch oven or other heavy pot over medium-high heat.  Add onions and chilis and cook until soft and beginning to brown.  Add garlic, chili powders, coriander, oregano, cumin, cook 30 seconds, then stir in. 

Add chicken broth, water, tomatoes, black beans and brown sugar.  Bring to a boil, reduce heat and let simmer with lid slightly ajar, stirring occasionally, until the beans are tender (about two hours). 

Stir in butternut squash, bulgar, salt and pepper and simmer uncovered until the squash and bulgar are tender (about 1/2 hour).   Serve in bowls topped with sour cream and cheese.

Turkish-Style Lamb and Shrimp Patties with Tomato-Yogurt Sauce

I saw a recipe awhile back in Bon Appetit that featured small kebabs made with ground lamb and chopped shrimp, which the author described as something of a Middle Eastern take on "surf and turf."   The idea sounded different but nonetheless pretty good to me, but rather than make little appetizer-sized skewers, I went with something a bit larger.

In terms of technique, there isn't really much to these.  Add some chopped shrimp to the lamb, toss in some grated onions, herbs and seasonings, shape the mixture into whatever shape you like (I went with long shapes, which would fit nicely on a pita bread, but circular patties would work just fine, too).   Then toss them on the grill and cook them until they're cooked through.  The result:  a rich, juicy, delicious taste treat like nothing you've ever had. 

As I said, these would go great on a pita, but I didn't have any pita around, so I served them up with a tasty yogurt sauce.   They were just fine that way, too.  On or off the pita, this surf/turf combo is a winner.

Turkish-Style Lamb and Shrimp Patties with Tomato-Yogurt Sauce

yield - 6-8 servings

2 1/2         teaspoons minced garlic
2               teaspoons kosher salt
1 1/4         pound ground lamb
1               pound large shrimp, peeled, deveined and
                   coarsely chopped
1/2            cup + 1 tablespoon chopped fresh cilantro
1/3            cup grated red onion
2               teaspoons ground cumin
1/2            teaspoon crushed red pepper flakes
1/2            teaspoon freshly ground black pepper
1               cup plain Greek-style yogurt
1               small tomato, diced
1               tablespoon freshly-squeezed lemon juice
1               teaspoon chopped fresh mint
                 additional kosher salt and black pepper
1               tablespoon extra-virgin olive oil

Sprinkle the kosher salt over the minced garlic, smearing together to make a paste.  Mix garlic paste with lamb, shrimp, cilantro, onion, cumin, red pepper flakes and black pepper.  Shape the lamb mixture as desired.  Cover with plastic wrap and refrigerate for 30 minutes.

Mix together yogurt, tomato, lemon juice, mint and additional kosher salt and black pepper in a bowl.  Cover with plastic wrap and refrigerate. 

Remove the lamb patties from the fridge.  Prepare grill with a medium-hot fire and direct- and indirect-heat areas.   Brush the lamb patties on both sides with olive oil, then grill over direct heat for 6 minutes.  Turn the patties, grill on the other side an additional 6 minutes, then move them to the cooler part of the grill and cook until cooked through (another 5-6 minutes).  Serve the lamb-shrimp patties with the yogurt sauce.

Pasta with Mushroom Marinara Sauce

I'm posting a lot later than usual due to us being really busy lately, but tonight's post is about a new dish I tossed together tonight.  It's a completely original recipe, one that came together in my mind this morning as I thought about what I was going to make tonight.

In designing this recipe, I was going for a greater depth of flavor than one usually gets from a simple red sauce.   Toward that purpose, I used flavorful porcini mushrooms in addition to the common button mushroom, I cooked down a bit of red wine, and I added three somewhat unusual ingredients, namely anchovy fillets, a bit of Worcestershire sauce and a bit of Parmesan rind.  Parmesan rind is more typically used in soups, but it blended nicely into this sauce, providing a nice bit of richness. 

I'm really pleased with the results.  With all the mushrooms and the rich, thickened sauce, this was nicely filling without meat.  I used campanelle, so the pasta shapes would hold the bits of mushroom nicely, but pretty much any pasta, including spaghetti, would be fine for this dish.  Served up with a salad, this made for a really nice, and pretty fast, dinner.

Pasta with Mushroom Marinara Sauce

yield = 6 servings

3            tablespoons extra-virgin olive oil
1            medium onion, minced
12          ounces button mushrooms, sliced
1            ounce dried porcini mushrooms, soaked and chopped
2            teaspoons minced garlic
1/2         teaspoon dried basil
1/2         teaspoon dried oregano
1/2         teaspoon freshly-ground black pepper
1/4         teaspoon table salt + 1 teaspoon with pasta
1/4         teaspoon crushed red pepper flakes
1/2         cup Merlot (or other red wine)
1            can (28 ounces) crushed tomatoes
1            can (28 ounces) whole tomatoes
1            ounce anchovy fillets
1            ounce Parmesan cheese rind, chopped.
1            tablespoon Worcestershire sauce
1            pound campanelle or other pasta
              freshly-grated Parmigiano-Reggiano cheese

Heat olive oil to shimmering in a large skillet.  Add onions and cook, stirring occasionally, until softened.  Add the button and porcini mushrooms and cook, stirring often, until the mushrooms have given off their moisture and said moisture has cooked off.  Add garlic, basil, oregano, pepper, crushed red pepper flakes and 1/4 teaspoon salt and cook until the garlic is fragrant (about 45 seconds).   Add Merlot and cook until the wine has cooked down about halfway.   Add whole and crushed tomatoes, anchovy fillets, Parmesan rind and Worcestershire sauce.  Break up the tomatoes with the side of a wooden spoon and stir to mix.  Simmer until nicely thickened, about 1/2 hour.

Meanwhile, add the remaining salt to a large pot with 4 quarts of water.  Bring to a boil, add pasta and cook per package directions (10-11 minutes for al dente, in the case of campanelle).  Drain pasta, top portions of pasta with sauce, sprinkle with grated cheese and serve.

Apple-Blackberry Pie

Recently I picked up some blackberries at the local farmer's market.  I intended to make a peach and blackberry pie, but none of the peaches at the local groceries were ripe enough to make for a good pie (they were all too hard, and would need a few days to ripen and soften).  That being the case, I instead used apples.  The Granny Smith apples in the grocery looked good, and I knew they are good for baking, so that's what I went with.

I didn't have a specific recipe for a pie using both apples and blackberries, so I had to extrapolate from what I did have, then wing it.  I knew the juicy blackberries would release a lot of liquid, which meant I'd need to add a fair amount of thickener in order for the filling to set at all.  I wasn't sure exactly how much, though.  I went with two tablespoons of ground instant tapioca, but that didn't turn out to be quite enough.  My first pie was delicious, but the filling hadn't set as much as I'd liked, which made it difficult to cut a piece that retained any shape.   Thankfully, I had enough blackberries for two pies, so I made a second one, this time using 3 tablespoons of the tapioca.   That did the trick. 

Juli and I ate some from the first pie, and I took the rest to work to share with my coworkers.  Juli brought the other one to a church function, where it was very well-received.   I learned that apples and blackberries together made for a really nice, flavorful pie.  I'm sure I'll be using that combination again.

Apple-Blackberry Pie

yield = 1 pie

3                     cups unbleached all-purpose flour
2                     tablespoons + 1 cup + 1 1/2 teaspoons granulated
                          sugar
1                     teaspoon + 1 pinch table salt
7                     teaspoons vegetable shortening, chilled
10                   tablespoons unsalted butter, cut into 1/4 inch slices
                         and frozen
10                   tablespoons ice water
6                     cups peeled, sliced Granny Smith apples
1 1/2               cups fresh blackberries
1                     tablespoon lemon juice
3/4                  teaspoons ground cinnamon
1/8                  teaspoon freshly-ground nutmeg
3                     tablespoons instant tapioca, ground fine
1                     egg yolk

Add flour, 2 tablespoons sugar and 1 teaspoon salt to a food processor.  Pulse to combine.  Add shortening and process until the mixture has a texture like coarse sand.  Add butter and process until the mixture resembles coarse crumbs, with some small (pea-size) bits of butter.  Transfer mixture to a large mixing bowl.

Sprinkle five tablespoons of ice water over the mixture, then use a rubber spatula to fold the water into the flour mixture.  Sprinkle with the remaining water and continue folding to combine until the dough starts to hold together when pressed (add a bit more ice water, one tablespoon at a time, if necessary).  The dough will still be quite moist.  Turn the dough onto a clean, dry work surface.  Gather it together into a ball, then divide it into two pieces, one slightly larger than the other.  Flatten each piece into a thick disc, wrap separately in plastic wrap and refrigerate for about 2 hours. 

Remove the smaller piece of dough from the refrigerator.  Roll the smaller dough piece on a lightly-floured work surface.  Transfer to a pie plate that has been sprayed with nonstick cooking spray.  Working around the circumference of the plate, ease the dough into the plate, leaving a bit of overhang.  Refrigerate the dough-lined plate for about 30 minutes.

Roll out the larger piece of dough and cut into 1-inch strips using a fluted pastry wheel or pizza cutter and a straight edge.  Arrange dough strips on a cookie sheet and refrigerate.  Adjust oven rack to lower-middle position.  Place a cookie sheet on the oven rack and preheat oven to 425 degrees. 

Toss apple slices, blackberries, lemon juice, 1 cup sugar, 1/4 teaspoon cinnamon, nutmeg, a pinch of salt and the ground tapioca.  Spoon apple mixture into the dough-lined plate, using a spatula to spread it to the edges of the pie plate and leaving a bit more filling mounded in the center. 

Lay the dough strips atop the filling, weaving them over/under to make a lattice.  Trim off overhanging dough strips, fold the overhanging dough over the strips and crimp to seal.

Beat the egg yolk with one tablespoon of water.  Combine 1 1/2 teaspoons and 1/2 teaspoon cinnamon in a small bowl, stirring to mix.  Brush the lattice top and edge of the pie with the egg mixture, then sprinkle with the cinnamon-sugar. 

Place the assembled pie on the preheated baking sheet and bake until the crust has started to brown (about 25 minutes).  Rotate pie, reduce oven temperature to 275 degrees and continue to bake until the crust is a deep golden brown and the filling is bubbly (about 30-35 minutes longer).  Cool on a wire rack 2 hours before serving.